2pounds(900grams)kabocha squashabout a small one, or half a big one - cut into 1/3 inch (0.8cm) slices.
1½tablespoons(20grams)extra virgin olive oil
1sprigrosemaryor thyme
1teaspoongarlic powderor 2 cloves crushed garlic
5leavessagechopped
½teaspoonsalt
¼teaspoonblack pepper
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Wash and scrub the kabocha squash well, dry it, and cut it in half with a sharp knife. Then, with a spoon, scoop out the seeds.Now, place one-half of the squash on a cutting board, cut side down. Slice it into ⅓ inch (0.8 cm) slices with a sharp knife.
Arrange it on the baking sheet on a single layer without overlapping.You should be able to fit about 2 pounds of squash on a baking sheet.
Season with olive oil, garlic powder, salt, blackpepper, and choppedherbs (we used fresh rosemary and sage).
Toss to spread the seasoning, then bake at 400°F or 200°C for about 25 minutes, until the kabocha squash is fork tender.
Serve as is, or use it to make other delicious recipes such as soups, pasta, gnocchi, ravioli, and more.